NOTES: Look for large, ripe Mexican papayas at produce or Latin markets (the skin turns orange as the fruit ripens). Don't worry about blemishes; often the ripest, sweetest Mexican papayas have bruises or dark spots on the skin.
5 cups cubed ripe Mexican papaya (from about 3 lb. papaya; see notes)
1/2 to 3/4 cup sugar
1/3 to 1/2 cup lime juice
How to Make It
In a blender, whirl papaya, 1/2 cup sugar, and 1 cup water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 cup lime juice, 7 cups water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.
Nutritional analysis per cup.
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